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Red Bean and Spinach Burritos

Photo: Ann Stratton
Yield 4 servings


  • 8 flour tortillas
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 3 cups cooked rice
  • 1 15-ounce can pinto beans
  • 1/2 teaspoon kosher salt
  • 3 tablespoons fresh cilantro, chopped
  • 8 ounces Monterey Jack, shredded
  • 6 ounces prewashed baby spinach
  • Salsa (optional)
  • Sour Cream (optional)
  • Coconut Rice with Winter Squash

How to Make It

  1. Wrap tortillas in aluminum foil and heat in a 350° F oven for 15 minutes. Meanwhile, saute 1 onion in olive oil over medium heat until softened, about 3

  2. minutes. Add rice, pinto beans, and 1 salt and cook for 2 minutes. Stir in

  3. cilantro. Divide the rice-and-bean mixture among the 8 warm tortillas. Top each with some cheese and spinach and roll. Serve with salsa or sour cream, if desired.

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